Welcome to November...what to do with that extra hour we get today? Here, it'll be (no surprise) bread baking. We're diving into a batch of saj bread so I can start storing it up for Thanksgiving. In other bread news, have you caught the new Breaking Bread series with our Lebanese-American star, Tony Shalhoub?! It's neat. And yes, he does touch on Lebanese breads too. Both Tony and I talked all things Lebanese breads on The Splendid Table radio show this past weekend, getting after the love we have for manakeesh, flatbreads with toppings. Especially za'atar!
Along with the baking, one way I'm staving off that "winter's coming" hesitation is to get cozy. Light the candles. Vase of flowers here and there. Pot of soup on the stovetop. We eat thisVegetable Soup with Kale and Chickpeas often here. It's hearty. It's got some sweet heat going on. You understand.
Scroll down for the soup and Za'atar Knots rolls to enjoy baking and eating with it.
Lots of you are asking about the saj for bread baking! You'll find the full tutorial in my Lebanese Baking cookbook. Get info about what a saj is, where to purchase it, and other equipment you need here:
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